Coconut Rice
Coconut Rice when made right is super fluffy and tasty, it makes a perfect side dish in minutes. We've tested baking the rice, stove top, coconut milk combined with stock or on its own, and much more! So today we can say, this is the ultimate delicious fluffy and fool proof coconut rice recipe!

Ingredients
Instructions
You'll start by rinsing the rice first. Run some cold water over the rice in a strainer. Watch until the water doesn't look cloudy anymore, and it's ready.
Start by melting the butter over medium high heat and sauté the onion slices.
Make sure the onions are very soft and slightly golden before proceeding with the recipe. This ensures you'll have a sweet taste rather a strong astringent onion flavor.
Add in the cashews to the onions and butter. Sauté them for just a minute if they're previously toasted or roasted. Add 2 more minutes if using raw cashews.
Now add in the rice. The rice needs to be sautéed well in butter and each piece coated in butter. Cook the rice for 1-1.5 minutes over medium heat, tossing continuously.
Season the rice. Mix in the bouillon, salt, garlic powder, paprika and toss it over the rice, and mix well for 30 seconds.
For every cup of rice, use 1.5 cups of coconut milk. No more no less. Now add in the coconut milk.
Once the coconut milk is added, you have two options here. Either boil the coconut milk before adding, or wait until the milk boils in the pot.
Once it boils, you're going to cover the pot and drop the heat to the LOWEST setting.
It's best not to touch the pot for 18 minutes. Then you can uncover and fluff the rice around, cover again and wait 5 minutes. This time is optimal for any condensation of liquid to be absorbed into the rice.
Now fluff the rice and toss around. It will be tender, fluffy and perfectly cooked coconut rice.
Garnish the coconut rice recipe with fresh cilantro leaves and extra toasted cashews on top.
If you have an instant pot or rice cooker, you can make this recipe just as easily. If you have an instant pot, follow the process of sautéing the onions, rice and cashews. Then add the coconut milk and switch to rice cooking mode.
If your rice cooker doesn't have a sauté mode, it's best to do so in a separate skillet. Prepare everything in a skillet, then add all ingredients in to the rice cooker along with coconut milk. Set the cooking as per the machine and it's ready.
Nutrition
- Calories
- 432 kcal
- Carbohydrate Content
- 46 g
- Protein Content
- 8 g
- Fat Content
- 25 g
- Saturated Fat Content
- 16 g
- Trans Fat Content
- 0.2 g
- Cholesterol Content
- 15 mg
- Sodium Content
- 207 mg
- Fiber Content
- 2 g
- Sugar Content
- 2 g
- Unsaturated Fat Content
- 8 g
- Serving Size
- 1 serving
